- Best Sellers
Young, inspirational and talented, this month we bring to you a mouth-watering interview with Head Chef Luca Bianchi.
1. Your restaurant/business:
Mantecato Risotteria Italiana.
2. Describe your kitchens:
Young team, fresh seasonal product, working to deliver the best simple and authentic Italian food.
3. Favourite Chef Works item and why:
The Valais white short sleeve jacket. Great fabric, easy to work with and pretty fancy too.
4. First job:
La Locanda Della Pesa near Pavia, Lombardy, north of Italy. There I have learned how to cook real Italian food and importantly how to make a risotto Italian style, 'al dente'.
5. Your cookbook:
The Silver Spoon book, an inspirational book to use and get new ideas to create dishes. I love it!!!
Quattro Paste Restaurant, Sydney Morning Herald 2013 Good Food Guide nomination.
7. Your cooking inspiration:
Traditional and authentic Italian cuisine, delivering all the flavours that a Nonna meal would deliver.
8. Your speciality dish:
Risotto using Carnaroli Rice from Tenuta Castello, also Tagliatelle with pork and beef ragù, using Mauro Molino flour.
9. Favourite dish to eat:
Wagyu beef, risotto, pizza with potatoes and sausages.
10. Wierdest thing you have ever eaten:
Zebra steak, in Italy near San Remo, Liguria.
11. Favourite ice cream flavour:
Lemon, nice and fresh.
12. Favourite drink:
Jack Daniel’s and coke.
13. Favourite wine:
Nearco, from Col d'Orcia, a blend of Merlot, Cab. Sav. and Syrah, from Tuscany.
14. Who would you most like to cook for:
Alessandro Del Piero, a football player that played for Sydney 2 seasons.
15. Who would you least like to cook for:
For people that think are foodies and are not here to enjoy my cuisine but judge it.
16. Favourite things to do outside of the kitchen:
Meet up with friends and discuss future travel adventure.
17. Your latest project:
18. Favourite city and why:
Sydney, amazing location, life style and multiethnic.
19. Your greatest indulgence:
Lollies. The fizzy cokes, take me back to my childhood.
20. Your all time best culinary tip:
Butter and parmesan cheese, never enough.